Hey gang!
I am a total dry-aged beef freak. It is how beef should be. That said, I was tired of paying OUTRAGEOUS prices for dry-aged CHOICE grade steaks and even higher prices for PRIME grade.
So...
I got on YouTube, found this dude Guga, who turned me on to UMAi dry aging bags. Armed with my trusty vacuum sealer, and carefully following the directions...on my second try, I was able to achieve the desired results. I purchased a 4 rib prime grade rib eye from my local butcher right off the loin, and told him to leave the fat.
The first pic is from July 9th, when it went into the frig. The second is from today, 21 days later. I'm shooting for a 35 day dry age.
I am a total dry-aged beef freak. It is how beef should be. That said, I was tired of paying OUTRAGEOUS prices for dry-aged CHOICE grade steaks and even higher prices for PRIME grade.
So...
I got on YouTube, found this dude Guga, who turned me on to UMAi dry aging bags. Armed with my trusty vacuum sealer, and carefully following the directions...on my second try, I was able to achieve the desired results. I purchased a 4 rib prime grade rib eye from my local butcher right off the loin, and told him to leave the fat.
The first pic is from July 9th, when it went into the frig. The second is from today, 21 days later. I'm shooting for a 35 day dry age.